I made a Gluten Free BLT for lunch today. I wanted to try intertwining the bacon and was impressed with how it came out…. Think I may do this from now on but will have to cut the bacon strips in half so the ‘bacon patty’ isn’t so large next time.
Years ago when I lived in Tahoe I worked across the street from a bagel shop and would frequent there quite often. One of my favorites from the shop was an everything bagel smothered with garlic cream cheese then topped with slices of tomato and avocado covered with melted havarti cheese and sprinkled with Garlic Pepper. This was my go to breakfast in the morning.
However, it was pricy eating out everyday. SOOOOOOO, I decided I could make it myself — and boy how easy it was.
Now fast forward 10+ years and throw in being gluten intolerant… and you have gluten free bread instead of an everything bagel. I tend to use what I have on hand at home to make my broiled breakfast than go out of my way to get every ingredient.
I always seem to have provolone cheese on hand and there was leftover diced tomatoes from tacos the other night in the refrigerator so that is what I used but by all means go ahead and use freshly sliced tomatoes or whatever cheese you prefer.
Today is my birthday and it felt like a BLT with Fried egg kind of day.
The kids are all at school… and I am home alone enjoying the peace and quiet. Gonna make a BLT with a Fried egg for breakfast…. yep, it is so far a good morning!
My parents are in town visiting so when my father comes into town he always brings me the fruits of his garden regardless if I have a garden going or not. But this trip he brought me vine ripened tomatoes out of his garden. A nice little addition to my sandwich!
Since my husband is allergic to sodium nitrates and msg I don’t fry up bacon practically ever. However, I do always keep a box on hand for when I get a craving. And of course today was the day and ohhhhhh, was it worth it!
Ingredients:
Over the weekend I harvested a nice size bucket of beautiful red tomatoes from my dwindling garden.
I covered the tomato plants with plastic (a makeshift greenhouse) so I can get my plants to last as long as I can. Especially with the numbers dropping near freezing at night these days.
Regardless, I took 2 pounds from the bucket and made homemade Tomato Soup and the rest is now as they say history. 🙂
Ingredients
1 medium white or yellow onion, diced
1 stick of butter (1/2 cup)
Two pounds of fresh tomatoes
2 (15 oz) cans of Tomato Sauce
1 (6 oz) can of tomato paste
1/3 cup sugar
2 tablespoons vegetable base
1-1/2 cups heavy cream
2 tsp salt
Freshly ground black pepper, to taste
Dried basil to sprinkle as garnish
Directions
Melt the butter in a large, heavy-bottomed pot over medium-low heat.
Throw in the diced onions and cook until translucent.
Place fresh tomatoes and onions in a blender to liquify. Then pour liquid through a sieve into a large pot and add tomato paste and tomato sauce, then stir to combine.
Add sugar, cream, base, salt and pepper to the soup and stir well. Simmer uncovered for 30 minutes to blend flavors.
When ready to serve, top with a dash of dried basil.
Small Town Living in Maryland 